Meanwhile, prepare Hard Sauce Glaze: In small bowl, stir confectioners' sugar, brandy, and water until blended.

Remove bars from pans by lifting edges of foil; transfer on foil to racks. Brush hot pastries with glaze. Cool.

When cool, cut each lengthwise into 4 strips, then cut each strip crosswise into 6 rectangles. Cut each rectangle diagonally in half to make 96 triangles. Store in tightly sealed container, with waxed paper between layers, at room temperature up to 1 week or in refrigerator up to 1 month.